~^ Recipes Stolen From Around The World ^~ » mushrooms

Chick Pea And Mushrooms – Baked

д§mд — Fri, 03 Aug 2007 05:50:16 +0000

Serves: 2

Ingredients:

112 1/2 g Chick peas (dried) or
300 g     Chick peas (canned)
7 1/2 ml Lemon juice
Ground Black Pepper
2 1/2 ml Oil
125 g     Mushrooms
12 1/2 g margerine
12 1/2 g Wholemeal flour
150 ml     Water
12 1/2 g cheese
12 1/2 g Breadcrumbs

Instructions:

Notes: Either Butter Beans or Chick Peas can be used in this recipe.

Preparation: Slice the mushrooms and grate the cheese.
Soak the dried chickp peas/butter beans as instructed on the packet.Drain, and cook in a pan of unsalted boiling water fgor 40-50 minutes or until tender. If using canned beans, just drain.

1. Put the beans in a large greased ovenproof dish.
2. Add the lemon juice and black pepper.
3. Heat the oil in a pan and fry the mushrooms, then add to the dish.
4. Heat the margarine in a non-stick saucepan and add the flour.
5. Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce.

6. Pour over the chick peas/butter beans and mushrooms.
7. Sprinkle with cheese and breadcrumbs.
8. Cook in the oven at 180C/350F/GM4 for 25 minutes.

Chick Pea and Mushroom Curry – II

д§mд — Fri, 03 Aug 2007 05:37:32 +0000

Ingredients : Serves 4

50 g/2 oz split kpeas, soaked overnight
30 ml/2 tbsp oil
25 g/1 oz/2 tbsp butter or margarine

2 garlic cloves, crushed
2 onions, chopped
15 ml/1 tbsp curry powder
45 ml/3 tbsp tomato puree (paste)

225 g/8 oz button mushrooms, quartered
400 g/14 oz/1 large can of chick peas (garbanzos)
Salt and freshly ground black pepper

Boiled rice, to serve

Method :

Cook the split peas in boiling water until tender, then drain. Heat the oil and butter or margarine and fry (saute) the garlic and onions until soft but not brown. Stir in the curry powder to taste and cook for
1 minute, then stir in the tomato puree and mushrooms and cook for 5 minutes. Add the chick peas and season to taste. Cover and simmer for 10 minutes until all the ingredients are tender and well combined. Serve with boiled rice.

Chickpeas & Mushroom dip I

д§mд — Fri, 03 Aug 2007 05:33:37 +0000

Served : COLD
Makes: for two – three;
Preparation: 20 minutes (+ 1 hour chilling time);
Cooking: 12 minutes

1/2 cup olive oil
1 small onion, finely chopped
1 tbs ground cumin (zeeera)
400g cup mushrooms, chopped
300g chick peas, boiled
1/2 cup yoghurt
1 tbs lemon juice
1/2 cup chopped chives / or any other herb
salt and ground black pepper, to taste
1 tbs tahini*

1. Heat 2 tbs oil in a heavy-based frying pan over medium-high heat. Add onion and cumin and cook, stirring often, for 5 minutes.

2.Increase heat to high, add mushrooms and cook, stirring occasionally, for 5 minutes or until mushrooms are tender and pan juices have evaporated. Set aside to cool.

3. Meanwhile, place chick peas, 2 tbs yoghurt, tahini, lemon juice and remaining oil in a food processor. Process until smooth. Transfer to a medium bowl. Process mushrooms until finely chopped.

4.Stir mushroom mixture and remaining yoghurt into chick pea mixture. Stir through chives and season with salt and pepper. Cover and refrigerate for 1 hour.

5.Sprinkle with extra chives and drizzle with oil to serve, if desired. Serve with wafer biscuits.

* Tahini is a creamy paste made from ground sesame seeds.